Steamed Egg

It’s surprising how many cultures have their own version of steamed eggs!

Hard to imagine why not — they’re silky, luxurious, and the perfect light comfort food that is sure to delight. This is the MOST simple version, but once you master it, you can easily adjust to whatever tastes or ingredients you’re particularly fancying at the moment. My favorite version might just be egg custard steamed with sake clams…Let me know in the comments if you’d like that recipe too.

Ingredients:

• 3 eggs, beaten (~1/2 cup of eggs)

• 3/4 cup of water (each egg has differing amounts of liquid — measure the water so that it’s ~1.25Xs the volume of the eggs)

• Pinch of salt

• 1 tsp soy sauce

• 1 tsp sesame oil

• Scallions or cilantro, as garnish

Instructions:

• Beat the eggs in a measuring cup and see how much of a cup your eggs come out to

• Multiply that volume by 1.25Xs and measure that amount of water in a measuring cup

• Pour the water in the eggs and beat very thoroughly with a pinch of salt

• Pour the beaten egg mixture through a mesh strainer into a steam proof bowl (other than wood, most materials are steam proof — just check how high of a temperature the material can handle)

• Cover the bowl with aluminum foil with a few tiny holes pricked on top to let out steam

• Set a saucepan with water + steamer basket on high heat and wait for it boil

• Once boiling, add in the bowls of egg and let it steam for 15-17 mins

• You can tell it’s done when the top is set but the mixture is still jiggly to the touch

• Remove from the steamer, then pour on the soy sauce, sesame oil, and garnish with herbs

• Enjoy best with rice!